In my attempt to cull down my constantly growing collection of cookbooks, I set a rule for myself. If I haven’t made anything from the cookbook in at least a year, it’s time to consider moving it off my shelf. And having a full cookbook devoted solely to whoopie pies seemed a bit decadent, so it was time to do some intensive whoopie research. For those unfamiliar with whoopie pies, they’re cookie shaped cake disks with a creamy filling sandwiched between. Red Velvet Whoopie Pies with Cream Cheese Filling seemed like a safe bet to start out with since red velvet cake is generally delicious. Turns out these little handheld cake-cookie treats are just as good as, if not better than, the cake or cupcake version.
Red Velvet Whoopie Pies with Cream Cheese Filling
Makes 48 whoopie pies
(from Whoopie Pies: Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes)
2 1/2 cups flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1/2 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 ounce (one small bottle) red food coloring
1 cup buttermilk
Cream Cheese Filling
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 1/2 cups confectioner’s sugar (powdered sugar)
1 teaspoon vanilla extract
- Position a rack in the center of the oven, and preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- In a medium size bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a stand mixer, cream together the butter, shortening, sugar, and brown sugar until fluffy and smooth (approximately 5 minutes).
- Add the eggs one at a time, making sure each is well combined before the next addition.
- Add the vanilla and food coloring, and mix until well combined.
- Add half of the flour mixture and half of the buttermilk to the wet ingredients, and beat until incorporated (don’t overmix). Scrape down the sides of the bowl as needed.
- Add the remaining flour and buttermilk, and mix until everything is well incorporated.
- Using a cookie scoop or spoon, drop 1 tablespoon of batter onto the prepared cookie sheets, spacing the whoopies about 2 inches apart.
- Bake one sheet at a time for approximately 8-10 minutes. The whoopies are done when they spring back when pressed gently.
- Remove from oven and let the whoopies cool on the sheet for about 5 minutes. Then remove to a cooling rack to cool completely.
Cream Cheese Filling
- In a stand mixer on medium speed, beat together the cream cheese and butter until well combined.
- Add the sugar, and beat on low speed until combined.
- Add the vanilla, and beat on medium speed until creamy and smooth (approximately 4 minutes).
Assembling the Whoopie Pie
- When the whoopies have fully cooled, using an offset spatula, spread a thick layer of filling on the bottom side of a whoopie.
- Place a matching sized whoopie over the filling (to create a sandwich), and press together lightly.
- Store the whoopie pies in an airtight container in the refrigerator for up to 3 days. Make sure to store the whoopie pies separated by parchment paper as they’ll stick together if stacked directly on each other.